Sous-vide stick for controlled temp!

[michoutim]

That's what I do! I use the Anova because it is so reliable. No worries! Set your temp! And especially practical when you make a lactic like the Saint-Marcellin. Whereby it is inoculated and renneted almost at the same time and left at temp (24oC) for 18h. SWEET DREAMS!
Also you can use it for cooking usually DRY things such as a chicken breast or a turkey breast. Let me tell you it becomes moist, and now I like those cuts!

[B e n]

I use an inkbird. Same deal, makes temps easy.